Amarone della Valpolicella DOCG Riserva

The grapes undergo withering from mid-September for around 100 days, resulting in a natural weight loss of about 60%, with careful monitoring to preserve the health and integrity of the bunches in the drying loft. Soft pressing takes place between December and January, followed by temperature-controlled fermentation and a 30-day maceration. The wine is then aged for 48 months in 30hl Slavonian oak barrels, with a further 12 months of bottle aging before release.

Deep ruby red in colour with garnet reflections, the wine shows an ethereal nose with notes of vanilla, spice, cherry and a hint of bitter almond. On the palate, it is full, warm and velvety.